Food processing: a century of change
Abstract
In 1900, the population was beset with poverty, and infectious and deficiency diseases were common. The first half of the century was blighted by world wars, economic depression and post-war austerity. Nevertheless, a combination of enlightened social policy and the application of medical, nutritional and food science, resulted in substantial improvements in health, such that, by 1950, many hitherto common infectious diseases were under control, and the diet was generally nutritionally adequate. The second half of the century saw increasing economic prosperity, and unprecedented social and scientific advances. The impact on food processing was manifold: nascent technologies such as freezing and chilling were increasingly exploited, and the consumer became the major focus of a food industry that became more sophisticated, embracing automation, computerisation and new developments in, for example, drying, heat processing, controlled and modified atmosphere packaging, ingredients and quality assurance. By 1999, this had led to an industry which provided foods that were not only safe, nutritious and palatable, but which were also increasingly convenient and healthy.
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This coincided with huge technological innovations in food processing, the rise of mass marketing to persuade consumers to eat more, supermarket retailing and fast food.
“This coincided with huge technological innovations in food processing, (24–28), the rise of to mass marketing to persuade consumers to eat more, supermarket retailing and fast food (29) (30),”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [26]
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- Authors
- Welch, R. W., & Mitchell, P. C.
- Affiliations
- University of Ulster (GB)
- Corresponding author
- Welch, R W
- Venue
- British Medical Bulletin
- Publisher
- Oxford University Press (OUP)
- Published
- 2000-01-01
- Volume
- 56
- Issue
- 1
- Pages
- 1-17
- ISSN
- 0007-1420 (ISSN-L)
- 1471-8391
- OpenAlex
- W2120332920
- Cited by
- 61
- References
- 22
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 4 · 2023: 6 · 2022: 4 · 2021: 1 · 2020: 5 · 2019: 4 · 2018: 1 · 2017: 2 · 2016: 2 · 2015: 6 · 2014: 2 · 2013: 1 · 2012: 3
- FWCI
- 0.71
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- British Medical Bulletin (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Food Production Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- food processing, history of food processing, food industry, food safety, nutrition, infectious disease control, thermal processing, modified atmosphere packaging, food drying, quality assurance, food ingredients
- MeSH terms
- Bread, Diet, Food Handling, Food Preservation, United Kingdom, Health Status, Humans, Food Chain, History, 20th Century
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